Ingredients to this Red bean dessert
The Red bean dessert is a very simple recipe that you can make in a pressure cooker or using an instant pot.
Red bean – Also called adzuki bean is a popular in sweet Asian desserts. The creamy texture of this bean when cooked is what makes it popular in desserts. In traditional vellam payar sundal, red cowpeas is used. Now that is not commonly available in all places and so red bean is the next best.
Coconut jaggery – Coconut jaggery, unlike popular belief, is not made from coconut kernels. A cut made on the flowering bunch oozes a sweet sap. This is collected and evaporated using heat to prepare the sweet product. Coconut jaggery is a sweet addition and contributes significantly to the glycemic index. It is still valued for its inulin content and small amounts of minerals like iron present in it.
Grated coconut- freshly grated coconut is a common ingredient in most South Indian salads and sundals. In this recipe, it gives a soft and sweet, nutty add to it. If fresh coconut is not in your reach, use frozen grated coconut after thawing.
The details of quantities of these ingredients and other flavourants are in this recipe card along with the two methods of making it.
Vellam payar sundal
To pressure cook
- 1 cup adzuki bean ( Red bean, Karamani, Munpayar)
- 2.5 cups Water
For the sweet syrup
- 3/4 cup jaggery coconut jaggery, palm or cane jaggery
- 1 cup drinking water
- 1/4 tsp green cardomom powder
- 3/4 cup grated coconut or 1/2 cup dessicated coconut
- 1 tsp ghee / clarified butter ( use coconut oil for the vegan version)
- Check the red bean for stones or sticks ( common impurities) and pick them out.
- Wash and clean the red bean.
- Add the washed red bean and the water into the pressure cooker and cook for approximately two whistles or 20 minutes.
- Once the pressure is released, open the cooker and check the bean for doneness. It will mush easily when pressed. If so it is cooked well.
- Remove excess cooking water if any and collect the beans.
For the sweet syrup
- Once the cooker is set to cook the bean, take a cup of water in a sauce pan and bring it to heat.
- Crush the coconut jaggery into bits and add to the hot water in the sauce pan
- Set on a slow simmer till the jagggery melts. stir occasionally.
- Once it is melted, remove from heat and set aside.
To make the sundal
- In a heavy wok or pan, strain the melted jaggery syrup and set to heat up again
- Add in the cooked bean to the warm jaggery syrup. slightly mash the beans as you mix them in.
- As it begins to bubble stir it well and add the coconut grated, the cardamom powder and keep mixing.
- As the mixture comes together and the water in the sweet syrup will reduce and the mixture begins to thicken. Now add the ghee (or coconut oil) and continue mixing and cooking.
- The dessert is ready. The consistency of the dessert will become a thick one like a potato mash or a scoopable halwa.
- Remove from heat and portion out to serve.
Tips to get the best payar sundal
- The bean is best cooked till soft to press, You could also soak the beans for about an hour before cooking. This cuts down cooking time.
- The jaggery syrup should be strained for impurities as the natural coconut jaggery may have impurities in them.
Here is a list of essential Navrathri prasadam sundal recipes you don’t want to miss.
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